Amazing Oreo Cake Recipe

Ingredients

• 2 cups All-Purpose Flour (240 g, sifted)
• 1 cup Granulated Sugar (200 g, fine)
• 0.25 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt (kosher salt)
• 0.75 cup Unsalted Butter (176 g, softened to room temperature for cake batter)
• 1.5 cup Unsalted Butter (340 g, softened for buttercream)
• 3 large Egg Whites (room temperature)
• 0.5 cup Whole Milk (120 ml, room temperature)
• 0.5 cup Sour Cream (120 g, room temperature)
• 1 teaspoon Vanilla Extract
• 11 pieces Oreo Cookies, Chopped (≈120 g, coarsely chopped for cake batter)
• 1.33 cup Oreo Cookies, Crushed (≈165 g, crushed for buttercream)
• 5 cups Powdered Sugar (≈600 g, sifted)
• 0.25 cup Heavy Cream (cold, for buttercream)
• 0.5 cup Heavy Cream (for ganache, warmed)
• 1 cup Semi‑Sweet Chocolate Chips (≈170 g)
• pinch Kosher Salt (for buttercream balance)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat.

   Time: PT5M

   Temperature: 350°F

2. Chop Oreos for Cake

   Coarsely chop 11 Oreo cookies (about 120 g) and set aside.

   Time: PT2M

3. Combine Dry Ingredients

   In a large bowl, add 2 cups all‑purpose flour, 1 cup granulated sugar, ¼ tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Whisk briefly to distribute.

   Time: PT3M

4. Soften Butter

   Ensure 3/4 cup (176 g) unsalted butter is at room temperature; it should indent easily with a finger.

   Time: PT1M

5. Cream Butter

   Using the stand mixer on medium‑high, beat the softened butter for about 30 seconds until smooth.

   Time: PT1M

6. Reverse Cream Dry Ingredients

   Add the dry‑ingredient mixture to the creamed butter and mix on medium‑low for about 1 minute until the mixture looks crumbly.

   Time: PT1M

7. Whisk Wet Ingredients

   In a medium bowl, whisk together 3 egg whites, ½ cup whole milk, ½ cup sour cream, and 1 tsp vanilla extract until smooth.

   Time: PT2M

8. Combine Wet and Dry

   Add the wet mixture to the crumbly butter‑dry mixture. Mix on low until just combined, scraping the sides as needed.

   Time: PT2M

9. Fold in Chopped Oreos

   Gently fold the chopped Oreo pieces into the batter until evenly distributed.

   Time: PT1M

10. Prepare Cake Pans

    Butter the 6‑inch or 8‑inch round cake pans, line the bottoms with parchment circles, and optionally place damp cake strips around the edges.

    Time: PT3M

11. Divide Batter

    Evenly divide the batter between the prepared pans (about 1 ½ cups per 6‑inch pan or 2 cups per 8‑inch pan) and smooth the tops.

    Time: PT2M

12. Bake Cakes

    Bake at 350°F for 30 minutes, or 25‑30 minutes for 6‑inch layers and 30‑35 minutes for 8‑inch layers, until a toothpick comes out clean.

    Time: PT30M

    Temperature: 350°F

13. Cool Cakes

    Allow the cakes to cool in the pans for 20 minutes, then remove and place on a wire rack to cool completely (about 30 minutes).

    Time: PT30M

14. Cream Butter for Frosting

    In the stand mixer, beat 1½ cups (340 g) softened unsalted butter on medium‑high for 5 minutes until pale yellow and fluffy.

    Time: PT5M

15. Crush Oreo Cookies for Frosting

    Place 1 ⅓ cup (165 g) Oreo cookies in a zip‑top bag and crush with a rolling pin to coarse crumbs.

    Time: PT2M

16. Add Powdered Sugar and Cream

    Gradually add about 5 cups powdered sugar to the butter, mixing on low. After each cup, drizzle ¼ cup cold heavy cream and continue mixing until smooth.

    Time: PT5M

17. Season Buttercream

    Stir in a pinch of kosher salt for balance.

    Time: PT30S

18. Fold Crushed Oreos into Frosting

    Gently fold the crushed Oreo crumbs into the buttercream until evenly speckled.

    Time: PT1M

19. Reserve Frosting for Dollops

    Scoop out about 2/3 cup of the Oreo buttercream and set aside for decorative dollops.

    Time: PT30S

20. Make Chocolate Ganache

    Heat ½ cup heavy cream until steaming. Place 1 cup semi‑sweet chocolate chips in a heat‑proof bowl, pour the hot cream over, and microwave on 50 % power in 20‑second bursts, stirring between bursts, until smooth.

    Time: PT5M

21. Cool Ganache to Drip Consistency

    Let the ganache sit at room temperature for about 10 minutes, stirring occasionally, until it thickens but is still pourable.

    Time: PT10M

22. Assemble Cake Layers

    Place the first cooled layer on a cake board, spread ~2/3 cup buttercream, optionally swirl a thin line of ganache, repeat with second layer, then top layer. Apply a thin crumb coat, chill 15 minutes.

    Time: PT15M

23. Frost Sides and Decorate

    Using the remaining Oreo buttercream, frost the sides of the cake. Press a thin strip of crushed Oreo crumbs around the bottom edge and pipe dollops of the reserved frosting on top.

    Time: PT10M

24. Add Ganache Drip

    Slowly drizzle the cooled ganache over the top edge, allowing it to drip down the sides. Let set for about 5 minutes.

    Time: PT5M

25. Final Chill and Serve

    Refrigerate the finished cake for a few minutes to firm the frosting, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

8 g

Carbohydrates

100 g

Fat

45 g

Fiber

2 g